Photo by Andrea Behrends

recipe heading-plus-icon


3 cups

  • 3 cups pecan halves
  • 1 cup white sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup egg whites
  1. Preheat oven to 325 degrees.
  2. Combine all ingredients until nuts are evenly coated.
  3. Spread in a flat layer on a parchment-lined sheet pan.
  4. Toast for 15 minutes and redistribute pecans on pan, checking for hot spots. Toast, checking every 10 minutes, until nuts are completely dry and toasted.
  • from Pastry Chef Rebekah Turshen of City House, Nashville, Tennessee

Leave a Reply

Be the first to comment.